From the Guidelines
Campylobacter jejuni infection primarily comes from consuming contaminated food and water, with undercooked poultry being the most significant source. The primary sources of Campylobacter jejuni infection can be identified through epidemiological risk factors, which include consumption of unsafe foods such as raw meats, eggs, or shellfish, unpasteurized milk or juices, and swimming in or drinking untreated fresh surface water 1. Other important sources include contact with infected animals, particularly farm animals and pets with diarrhea, and cross-contamination during food preparation when juices from raw poultry contact other foods.
Key sources of infection include:
- Undercooked poultry, such as chicken and turkey, which frequently harbor the bacterium
- Unpasteurized milk and dairy products
- Contaminated water supplies
- Contact with infected animals, particularly farm animals and pets with diarrhea
- Cross-contamination during food preparation
Proper food handling practices are essential preventive measures against Campylobacter infection, including thorough cooking of poultry to an internal temperature of 165°F (74°C), avoiding unpasteurized dairy products, practicing good hand hygiene after animal contact, and preventing cross-contamination in the kitchen. The identification of these sources is crucial for the prevention and management of Campylobacter jejuni infection, as it can help reduce the risk of transmission and subsequent morbidity and mortality. According to the study, the clinical characteristics of patients with Campylobacter jejuni infection include abdominal fever, tenderness, and visible or occult blood in stool, highlighting the importance of prompt diagnosis and treatment 1.
From the Research
Primary Sources of Campylobacter jejuni Infection
- Undercooked chicken meat 2, 3, 4, 5
- Unpasteurized milk 2, 4, 6
- Contaminated drinking water 2, 4, 6
- Poultry products, such as chicken wingettes 5
- Beef and pork consumption 3
Transmission and Colonization
- Horizontal transmission from the environment is considered the primary source of C. jejuni in commercial poultry farms 3
- Birds are usually infected from two to four weeks of age and remain colonized until they reach market age 3
- A small dose of C. jejuni (around 35 CFU/mL) is sufficient for successful bird colonization 3
Control Strategies
- Strict biosecurity measures can decrease C. jejuni prevalence by more than 50% in broilers at market age 3
- Vaccination and probiotics, prebiotics, synbiotics, organic acids, bacteriophages, bacteriocins, and quorum sensing inhibitors supplementation can improve gut health and competitively exclude C. jejuni load in broilers 3
- Edible coatings fortified with carvacrol can reduce C. jejuni on chicken wingettes and modulate expression of select virulence genes 5
- Refrigerated storage and transport of red meat and poultry, appropriate handling and food preparation, and thorough cooking can reduce the possibility of food-borne infection 4